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Gas Chromatography of Chicken and Turkey Volatiles: The Effect of Temperature, Oxygen, and Type of Tissue on Composition of the Volatile Fraction
Author(s) -
PIPPEN E. L.,
AKA M.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00207.x
Subject(s) - chemistry , hexanal , fraction (chemistry) , isopentane , gas chromatography , flavor , composition (language) , chromatography , food science , organoleptic , chicken breast , organic chemistry , linguistics , philosophy , catalysis
SUMMARY Concentrated poultry volatiles were prepared by distilling water from chicken and turkey, extracting volatile components from the distillate with isopentane, and concentrating the dried isopentane extract. These volatiles were investigated by gas chromatography on an apparatus equipped with thermal conductivity detectors. Essentially all volatiles were heat‐produced. Cooking in air, as contrasted to cooking in nitrogen, resulted in a much larger and more complex volatile fraction. Rancid chicken yielded a greater amount of volatiles than did fresh chicken, but qualitatively they were similar. The overall yield of volatile material was greater and of a more complex nature from skin and skin fat than from lean leg and breast muscle. Chromatograms of chicken and turkey volatiles indicated differences in their composition. It was not determined, however, whether the difference in composition was responsible for the different and distinctive flavor of chicken and turkey broths determined by sensory methods. n ‐Hexanal and n ‐2,4‐decadienal were identified as two of the larger volatile fractions of fresh chicken and turkey and rancid chicken. Information on the nature of chicken and turkey volatiles can also be obtained by directly sampling vapors over the product and subjecting them to dual hydrogen flame chromatography.